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Ricotta cake with blueberries

RICOTTA CAKE WITH BLUEBERRIES
Written by Veronica Lavenia

This soft and moist ricotta cake with blueberries remains perfect for a few days. Ricotta is the main ingredient for which I suggest the fresh one of the peasant and not the industrial one, if possible.

Farro flour has a perfect consistency and give to this ricotta cake with blueberries a special texture.

For a gluten-free version, brown rice flour is perfect but I would also add almond flour to “slightly” dry the mixture, otherwise it may be too soft and mosit.

RICOTTA CAKE WITH BLUEBERRIES

PH. VERONICA LAVENIA

Ricotta cake with blueberries: Ingredients

Serves 4

250 g (9 oz) ricotta cheese

200 g (7 oz) blueberries

150 g (5 oz) raw brown sugar

The zest of one lemon, grated

2 free range organic eggs

80 g (3 oz) cold pressed organic sun flower oil

250 g (9 oz) white Farro flour, sifted

1 tsp organic baking poweder

Ricotta cake with blueberries: Method

  1. Drain the ricotta for 30 minutes in a colander.
  2. Wash and dry the cranberries.
  3. In a bowl, mix the ricotta with sugar and lemon zest. Add the eggs, oil and sifted flour with baking powder and mix quickly. Add the blueberries.
  4. Pour the dough into a cake  mold, covered with baking paper.
  5. Bake, in preheated oven, at 180° (350°F/Gas 4) for 40 minutes.

RICOTTA CAKE WITH BLUEBERRIES

PH. veronica Lavenia

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Peach salad with vegan cheese

Raspberry honey loaf cake

Tofu vegan Caprese

About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free from Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.